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Strawberry-Poppy Seed Vinaigrette

Photo: Greg Dupree Styling: Ginny Branch  

Hands-on time 5 mins
Total time 20 mins

Makes 1 1/2 cups

Strawberries and poppy seeds join forces to make a winning salad topper. Keep refrigerated for up to one week.  


  • 1 cup quartered fresh strawberries
  • 2 tablespoons granulated sugar
  • 5 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon poppy seeds

How to Make It

  1. Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.